Sort of brown, not to soft but not to hard. If they are black then you've probably burnt them.
Yes, you can safely freeze biscuits, before or after they are baked.
The recommended internal temperature for ensuring that biscuits are properly baked is 200-210F.
Broken sea biscuits or crackers mixed with molasses and baked.
Cakes, pies, biscuits, cookies, tarts.
They keep for a long time - they don't go soft, that's why the women baked Anzac biscuits for the men at war.
baked beans on toast and small sausages. Tea and Biscuits.
In England a Cookie is a particular type of biscuit, usually with either chopped nuts and/or chocolate chips in it; but all biscuits are not Cookies.
Biscuits, Bread, beef, bell peppers... banana, baked potatoe, bottled pickles, baked beans, beans...
The "bi" in biscuits comes from Latin and means "baked twice." This traditional method of baking biscuits involves baking twice to remove moisture and create a crisp texture.
Yes they do
look under biscuits
There are small holes in mcvities digestive biscuits because when they are baking them in the oven, the biscuits need some "air" so that they do get baked properly. (no mushy stuff left in the middle) lol.